This is a mouth-watering, delicious Indo-Chinese appetizer popular in the Straits region of Southeast Asia and throughout Malaysia and India. The cauliflower has a crispy coating and is glazed with a tangy spicy sauce. INGREDIENTS: 1/2 medium-head cauliflower, cut into bite-size florets Oil – for deep frying For the batter: 5 tablespoons all-purpose flour 3...Read More

This is a delicious and spicy stir-fry redolent with garlic and fresh basil. You’ll find Thai basil at KT Farms at the Aptos Farmers Market at Cabrillo College. Serve it with steamed jasmine rice and sweet-hot Thai chile sauce. INGREDIENTS: 1 lb. kabocha pumpkin 3 tablespoons vegetable oil 10 cloves garlic, crushed 2 tablespoons crushed...Read More

INGREDIENTS: 1 cup raw almonds 1 cup pecans 1 cup walnuts 1/4 cup shelled raw pumpkin seeds (pepitas) or sunflower seeds 1/3 cup pure maple syrup 2 tablespoons olive oil 2 tablespoons rosemary leaves, chopped 2 teaspoons crushed red pepper flakes 1 teaspoon smoked Spanish paprika 1 teaspoon kosher salt METHOD: Preheat oven to 350°....Read More

INGREDIENTS: 1/2 tablespoon olive oil 1 1/2 cups blanched almonds 1 teaspoon coriander seeds, crushed 1 to 3 small dried red chili peppers 2 generous pinches of sea salt METHOD: Add the olive oil and almonds to a hot saute pan. Saute and toast the almonds until golden brown, shaking the pan regularly to color...Read More

This chunky avocado dip with chopped fresh fruit sounds completely contemporary but it is a time-honored recipe from the town of Comonfort, Guanajuato, published by Diana Kennedy in her excellent cookbook/travel memoir, My Mexico. Chamacuero is the indigenous name for Comonfort, where this recipe is made in the late summer and fall when the pomegranates...Read More